preparation:

In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.

Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.

When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.

Serve garnished with fresh chopped cilantro and avocado slices.

change it up:

Use cooked, shredded beef and beef broth instead of chicken.

Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter.

side note:

To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.

preparation:

Pour the coconut milk into a mixing bowl (preferably one with an easy-pour spout) or into your blender.

To calculate how much water you’ll need to add: Test how much liquid your ice pop molds will hold by filling one to capacity, then measuring the liquid in a measuring cup. Multiply that amount by the number of pops you have, then add water to your coconut milk to add up to the total number of ounces you’ll need to make your pops. For example, if you have 6 pop holders and each one hold 3oz of liquid, you will need to have 18 total ounces of liquid. In this case, you will want to add 3oz of water to the 15oz of coconut milk you have to add up to the total of 18oz.

Slice the vanilla bean pod in half lengthwise, then scrape the back of your knife down the inside of the pod to remove the seeds.

Place the vanilla bean seeds into the coconut milk, then add the vanilla extract and either whisk together or blend.

Pour evenly into your molds and freeze overnight. To remove the pops, run the containers under warm water until the sides release.

Symptoms of CI include but are not limited to: sleepiness, drowsiness, lack of concentration, a feeling of being bloated after a meal(especially one containing sweet foods or starches), always feeling hungry, having weak legs or knees after eating, gas, diarrhea, constipation, and stomach ache.

If left untreated, carbohydrate intolerance, or CI/CCI, can result in many varied symptoms including: hypertension, hyperinsulinemia, polycystic ovaries, breast cancer, high blood cholesterol, pain and inflammation, Type II diabetes (“adult-onset”), obesity, stroke, and coronary heart disease. This is because all these problems are related to something called insulin resistance, which first starts as CI.

As carbohydrate intolerance can cause major distress to your life, correcting it can result in major health improvements.

Similar to a gluten intolerance self-test, the best way to see if you have CI/CCI is to complete a two week test where you will avoid all carbs/starches. View the resources below for more information and instructions for the TWT (Two Week Test).